Glaze:
2 cups confectioners’ sugar
3 1/2 T. milk
(Mix together thoroughly)

For the strudel:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high 45 seconds. Let sit for 15 minutes.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
Remove the phyllo dough from the box, unfold and cover with a damp towel. Place 1 sheet phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered so it does not dry out.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners’ sugar. Serve with warm caramel sauce.

I’ve also made a Cherry Cheese Strudel with cherry pie filling and a mixture of cream cheese, eggs and sugar. Spread the cream cheese mixture generously on 1/3 of phyllo stack (same as instructions for apple)
and then place several spoonfuls of cherry pie filling over the top. The phyllo will have to be folded up and over the filling and a few extra sheets buttered and placed over the top and tucked in underneath to seal in the filling.

1 cup yellow cornmeal

2 t. baking powder

1/4 t. baking soda

3/4 t. table salt

1/4 c. packed light brown sugar

3/4 cup frozen corn kernels, thawed

1 cup buttermilk

2 lg. eggs

8 T. butter, melted and cooled slightly

Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch pan w/nonstick spray. Whisk flour, cornmeal, salt, baking powder and baking soda in medium bowl until combined; set aside.

In food processor, process brown sugar, thawed corn kernels and buttermilk, until combined, about five seconds. Add eggs and process until well combined; about five seconds longer.

Using rubber spatula, make well in center of dry ingredients, pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared dish; smooth surface with spatula. Bake until deep golden brown and toothpick comes out with moist crumbs, 25-30 minutes.

1 1/8 cups warm water — 100-110 degrees

1 1/2 tablespoons dry milk

2 tablespoons sugar

1 1/2 teaspoons salt

2 tablespoons butter — melted and cooled

3 teaspoons yeast

Combine water, yeast and sugar and let sit a few minutes.

Add butter, dry milk and salt.

Add flour until you can no longer stir then knead in the rest of the

flour. You may need to add more if dough is still really sticky.

Knead until dough is smooth and elastic.

Place dough in greased bowl and allow to rise until doubled. About 1 hour.

Form into loaf and let rise again until doubled.

Bake at 350 for 30-35 minutes.

3/4 teaspoon cream of tartar
1 cup milk
3/4 teaspoon salt
2 Tablespoons sugar
3/4 cup butter

Stir together the flour, baking powder, sugar, cream of tartar, and salt.

Cut in shortening till mixture resembles coarse crumbs.
Make a well in center; add milk all at once.
Stir just till dough clings together
Knead gently on lightly floured surface
Roll or pat dough to 1/2 inch thickness.
Cut with biscuit cutter
Bake on un-greased baking sheet at 450 for 10-12 minutes.

2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter
2/3 cup 2% low-fat milk

6 cups flour
1/2 cup sugar
2 tsp salt
2 packages yeast
1/2 cup butter
1 egg
2 cups hot water

Ground beef – browned and seasoned with salt, pepper, onion and garlic
Cabbage – finely shredded and lightly steamed and lightly salted
Shredded cheddar cheese

Blend 2 1/2 cups flour with sugar, salt, and yeast. Add butter and mix
then add 2 cups hot water.
Add egg and beat for 2 minutes at medium speed.
Add 3/4 cups more flour.
By hand, spoon in 2 1/2 to 3 cups flour.
Cover and let rise 1 hr.
Separate into small balls and roll each individually into a flat circle. Fill with a small amount of hamburger, cabbage and cheese. Fold dough over the filling and pinch together to seal. Place, sealed side down, on lightly oiled baking sheet.

Bake at 375-400 about 15 minutes.

2 teaspoons salt
1 tablespoon yeast — heaping
5 cups whole wheat flour

Combine wet ingredients and yeast. Add 2 cups flour. Cover and let sit for 20 minutes. Add the rest of the flour and the salt.

Cover and let rise for about 1 hour or until doubled in size. Shape into 2 loaves, cover and let rise until double again. Bake at 350 for 30 minutes.

start heating waffle iron

sift together flour, baking powder, and salt
combine milk and egg yolks
beat egg whites until stiff
add milk egg yolk mixture to dry ingredients
beat just enough to moisten dry ingredients
stir in slightly cooled butter
fold in egg whites leaving little fluffs showing in the batter
pour batter from pitcher onto middle of waffle iron

From The New Basics cookbook – yummy!
The New Basics Cookbook

Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50-60 minutes in 2 large greased loaf pans or 3 small pans, or different sized cans (for round bread). For a nice finishing touch, as soon as it’s out of the oven, brush a little butter over the top and sprinkle with granulated sugar.

“Helton House Bed and Breakfast”
Yield:

“2 Large Loaves”

Combine warm water and yeast, let foam. Add honey and oil. Add everything else, rise once in bowl until double, punch it down. Rest. Shape your loaves and let it rise in the pan again. Preheat your oven.

Bake 350 for 30-40 minutes.